daylilies

Okay, this whole foraging venture is new to me, so nothing you read here should be construed as advice to eat particular plants. And there is still a part of me that fears eating a poisonous imposter and dying a slow and awful death owing to my lack of attention to detail, groaning with deep regret as I lie in the woods, fading into unconsciousness.

At both talks, Karen’s husband served cold linden tea, and I learned that linden trees are often found in planted landscapes and parking lot medians/perimeters (versus more randomly, on walks through the woods). I will be looking for the yellowish-white flowers next spring, hoping to get my hands sticky with the harvest. (Of course, good foraging etiquette dictates that you ask before harvesting, but I am assuming someone will oblige). I imagine locally harvested linden tea in the winter would be a sweet reminder of greener times to come!

I have started to see daylilies everywhere, now that they are on my foraging radar. Shoots can be eaten in spring, and the flowers can be stuffed, similar to a squash blossom. (See this recipe from famous “Wild Man” Steve Brill). I am especially looking forward to eating the cooked, unopened buds, which reportedly taste sort of like green beans, but also slightly oniony. And the list of wild plant-eating possibilities goes on and on from there. (By the way, mushrooms are advised against for newbies. Consumption can be quite risky if you don’t know what you are doing, and that goes for plants as well as mushrooms! The Connecticut Valley Mycological Society is a great resource for the long, careful process of learning more about fungi.)

So far, I’ve nibbled on lemony-sour sorrel and grapey-tasting (no surprise there) grape tendrils on my own. I already know, without needing to have my hand held, that the wild berries are coming in soon (only now I will call most of them wine berries instead of wild raspberries). I even have a pie recipe at the ready.

Beginnings of bristly blooms in the yard promise tasty desserts later

What I am most excited about, though, is the jewelweed. The Indian Native Plant & Wildflower Society says that “the seeds are both edible and quite tasty. Unfortunately, they are very small. It is said they taste like Walnuts (Juglans sp.).” But what especially intrigues me is that they are a beautiful light blue on the inside, after the darker seed coat is removed. Long-time Saratoga Springs-based nature blogger Jacqueline Donnelly gave me permission to repost this image:

Jewelweed is so named because of the sparkly way the water beads up on it, I am told. But I am much more taken with this Tiffany blue, hidden gem that can be taken in and savored on the tongue—a small bite of sky captured within a “weed.”

(By the way, the term weed is pretty subjective! See The Heroic Milkweed for Emerson’s quote on same, and more info on the infinity of uses for plants! I haven’t yet delved into milkweed eating, although I am told it can be done!).